Buttery British Shortbread

Buttery British Shortbread, a classic treat that embodies the essence of traditional British baking. This vegetarian recipe is perfect for those who appreciate a subtly sweet flavor without overwhelming sweetness. Please note, it contains dairy and gluten, making it unsuitable for those with related allergies.

With its buttery goodness, this shortbread is versatile enough to accompany your afternoon tea, serve as a delightful snack, or be enjoyed as a dessert. Packed with energy, it’s a great source of carbohydrates for a quick pick-me-up.

Easily accessible through your easyChef Pro cookbook, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Try your hand at making Buttery British Shortbread today and elevate your baking game with easyChef Pro!

Recipe Collection: Dessert

Serving Size: 6

Cooking Time: 45 minutes

Overview

This classic shortbread recipe is inspired by traditional British cookbooks. It uses real butter for a rich flavor and is not overly sweet, making it a perfect treat for any occasion.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

British

Ingredients

• 0.25 Cups white sugar
• 0.5 Cups unsalted butter, sliced
• 1 Cup all-purpose flour, sifted
• 0.33 Cups white rice flour, sifted

Steps

1. Preheat your oven to 325 degrees F (165 degrees C).
2. Line a baking sheet with greaseproof (parchment) paper. Sift the all-purpose flour and rice flour into a medium mixing bowl. Add the white sugar and mix well.
3. Slice the unsalted butter into pieces and rub it into the flour mixture with your fingertips until the mixture begins to bind together. Knead the mixture into a soft dough.
4. Roll the dough into an 8-inch round. For a perfect round shape, you can mold it in an 8-inch cake pan. Place the dough on the prepared baking sheet. Using a fork, prick the top and make tine marks along the edge. Score the top with wedge marks using a table knife.
5. Bake the shortbread for 45 minutes or until it is pale golden in color. Once baked, sprinkle a little superfine sugar over the top and allow it to cool on the baking sheet. Cut into wedges once cooled. The shortbread can be stored for weeks in an airtight tin.